GLuten Free Egg Rolls Wrappers

1. By Not Too Shabby Gabby

2. 
   

   Refrigerated

   • 1 Egg

   Baking & Spices

   • 1 1/2 cups Brown rice flour
   • 1 tsp Pink himalayan sea salt
   • 2/3 cup Tapioca starch
   • 1 tsp Xanthan gum (HW: ummm alternative??)

   Liquids

   • 2/3 cup Water
3. 
   
4. Mix together brown rice flour, 2/3 cup tapioca starch, xanthan gum and salt. slight beat your egg and add into your mix. Mix. Add in your water a lot at a time until the dough comes together (you will have to use your hands). You want a soft semi-sticky dough. Let it rest for about 10 minutes. Sprinkle some tapioca starch on to a counter or rolling mat. Take a golf ball size piece of dough. Roll out with a rolling pin until it is semi-translucent. Cut into a square that is 5in x 5in. You may have to roll it out a little more when you have cut the square (a pizza cutter works great). Just make sure to handle with care. They can break. The finger bowl of water is to keep the dough slightly moist (not too moist or it will be too hard to wrap). Store your gluten free egg rolls wrappers with a dusting of tapioca starch in between each sheet of dough. Store in a dry container or bag in the fridge for up to a week.

Notes

1. If you don't want to use starch in between the egg rolls you can use parchment paper.
2. You can also use cornstarch in place of tapioca starch at any point in the recipe.
3. This recipe will work for wontons as well! Just cut a 3in x 3in square instead.

LOADED CHICKEN AND (sweet) POTATOES

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• 1 lb boneless chicken breasts, cubed (1″) (raw) (hw: or ground beef, steak ...) 
• 6-8 medium skin-on red potatoes, cut in 1/2″ cubes (hw: sweet potatoes) 
• 1/3 c olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 Tbsp paprika
• 2 Tbsp garlic powder
• 2 Tbsp hot sauce (more if you like it HOT)

Topping:  Hw -all are optional, of course, other options include  lettuce, tomato, jalapenos, salsa , ranch dressing,  sour cream. ....

• 2 c fiesta (or Mexican) blend cheese 
• 1 c crumbled bacon
• 1 c diced green onion

How to Make:
1. Preheat oven to 400 degrees (HW: my oven :350) . Spray a 9 x 13″ baking dish with cooking spray. (hw: oil oil or coconut oil)

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.

3. Bake the potatoes and chicken for 55-60 minutes (hw: this would be to long for my oven -cooking time varies), stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for five minutes or until cheese is melted.

Serve With: Extra hot sauce, Ranch Dressing, or sour cream!
Serves: 6 people.

• Can this Recipe be Made in the Crockpot? Yes. Put all items into a crockpot, cook on low 6-8 hours.

• How Can I Make This Even Healthier? Cut the amount of cheese in half. Use pre-shredded, reduced fat cheese. Add turkey bacon instead of regular bacon. Serve with plain non-fat Greek yogurt instead of sour cream. Cut the amount of olive oil from 1/3 cup to 1/4 cup. Add more chicken and fewer potatoes. Use green beans instead of potatoes. Topping Alternatives: shredded lettuce, diced tomato, fresh pico de gallo, or salsa.
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• http://www.singingthroughtherain.net

WHIPPED PUMPKIN HONEY BUTTER

http://www.somewhatsimple.com/whipped-pumpkin-honey-butter-recipe/

• 1 cup salted butter (2 sticks), softened
• ¾ tsp cinnamon
• ½ tsp pumpkin pie spice
• 6 Tbsp pumpkin puree
• 5 Tbsp honey
• 1 tsp vanilla

DIRECTIONS:

1. Whip the softened butter, cinnamon, pumpkin pie spice and 1 tablespoon of the pumpkin puree.
2. Gradually add the rest of the pumpkin puree as you continue to whip the butter.
3. Add the honey and vanilla and continue beating (1-2 minutes) until thick and fluffy.
4. Scoop into a container for easy serving, or place in a piping bag and pipe it into a glass jar or other container.
5. Serve at room temperature with a drizzle of honey over the top, if desired.

Notes:

• This butter should be stored in the refrigerator until ready to use.
• Make sure you are using pumpkin puree and NOT pumpkin pie filling.  They are not the same thing and they are not interchangeable.

Ginger-Pear Butter

 country living

• 1 raw pear
• 1½ tbsp. pure maple syrup
• 8 tbsp. unsalted butter
• ½ tsp. ground cinammon
• 1 tsp. freshly grated ginger
• 1/4 tsp. salt

1. Peel, quarter, and core the pear. Place the pear quarters on the prepared baking sheet and brush the tops with maple syrup. Bake for 20 minutes, or until the pear is very tender.
2. Set aside and let cool slightly and then mash until no large lumps remain.
3. In a medium bowl, combine the butter, mashed pear, cinnamon, ginger, and salt and stir until smooth. Cover and refrigerate for up to 1 week

Key Lime Mini cheescakes

http://freshplanetflavor.com/mini-key-lime-pie-cheesecakes/

These sweetly creamy cashew key lime pie "cheesecakes" are a simple, no-bake, frosty dairy-free treat without refined sugar.

Author: Fresh Planet Flavor

Recipe type: Dessert

Serves: 9

INGREDIENTS

• 2 cups cashews, divided
• 1 cup dates
• ⅓ cup coconut milk
• ⅓ cup + 1 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tbsp lime juice

1. To make the crust: pulse 1 cup of the cashews with the dates and 1 tablespoon of coconut oil into a coarse paste. Divide between 9 cups in a muffin tin, pressing crust firm and flat with your fingers. To make the filling: soak 1 cup of the cashews for 4-6 hours, drain, then purée until smooth with the coconut milk, ⅓ cup of coconut oil, the maple syrup and lime juice. Divide evenly over the crusts. Top with cashews and lime zest if desired, freeze until firm (minimum 1 hour).
2. To serve, let the cheesecakes stand at room temperature for five minutes, then work a knife around the perimeter until the cheesecakes loosen. Enjoy chilled.

Pepperoni Pizza Pasta Salad

http://www.mostlyhomemademom.com/2016/06/pepperoni-pizza-pasta-salad.html


HW: There are a lot of good options out there for safe allergy free ingredients use this recipe as foundation and change out ingredients as needed.

Ingredients:
16 oz tri-colored rotini (HW: rice, buckwheat,etc) 
3/4 cup olive oil
3/4 cup grated parmesan cheese
1/2 cup red wine vinegar
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
8 oz cubed mozzarella cheese 
8 oz cubed sharp cheddar cheese
8 oz cherry tomatoes, halved
3 oz sliced pepperoni, halved ( hw: safe brand or other type of meat :beef, chicken, etc.) 

Instructions: 

Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.

Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper.

Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.

Slow cooker Buffalo chicken stuffed sweet potato

INGREDIENTS

• ½ lb. boneless skinless chicken breast
• ½ lb. boneless skinless chicken thighs
• ⅓ cup hot pepper sauce (such as Frank's Red Hot)
• 2 Tbsp. ghee (may sub coconut oil)
• 1 Tbsp. coconut aminos
• ½ tsp. garlic powder
• ¼ tsp. cayenne (optional - adds more heat)
• 4 small baked sweet potatoes (about 7 oz. each uncooked)
• Homemade ranch dressing (optional) see below

1. Place chicken in a slow cooker set on low.
2. In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.
3. Pour sauce into slow cooker.
4. Cook for 4-6 hour on low or until chicken is tender.
5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.
6. Turn slow cooker to warm (or remain on low)until ready to serve.
7. Serve chicken in baked sweet potatoes and drizzle with ranch if desire.

Paleo Ranch Dip/Dressing:

• ½ cup mayo (homemade or Primal Kitchen Mayo)
• ⅓ cup full-fat canned coconut milk (may need to blend to mix together)
• 1 tsp. dried parsley
• ½ tsp. dried dill
• ½ tsp. dried garlic powder
• ½ tsp. dried onion powder
• ½ tsp. dried chives
• ¼ tsp. sea salt (add additional sea salt if desired)
• ¼ tsp. ground black pepper

INSTRUCTIONS

1. Place all ingredients in a bowl and mix until smooth and creamy.
2. Chill for at least 30 minutes before serving.
3. Store in a covered container or mason jar in the refrigerator for up to 1 week.

Pumpkin Power Cookies

by primarilly inspired

Ingredients

• ½ cup pumpkin puree 
• ¼ cup melted coconut oil
• ¼ cup honey *Vegan option use maple syrup*
• 1½ teaspoons pumpkin pie spice 
• ½ teaspoon sea salt
• 2 eggs *Vegan option use flax or chia seed eggs 
• 2 cups chopped nuts of choice (I use a mix of walnuts and pecans)
• ½ cup pumpkin seeds 
• ½ cup dried cranberries 
• ½ cup mini chocolate chips 

Instructions

1. Preheat oven to 350 degrees F.
2. First, whisk together the pumpkin puree, coconut oil, honey, sea salt and pumpkin pie spice in a medium sized bowl until blended together.
3. Then, add in the chopped nuts, pumpkin seeds, dried cranberries and mini chocolate chips and stir until everything is combined.
4. Next, drop by spoonfuls onto lightly greased cookie sheet. Bake for 15 minutes. Lastly, let cool for a few minutes before removing cookies from the tray.
5. Enjoy!

Cinnamon Pecan Roasted Butternut Squash

INGREDIENTS:

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 2 sprigs rosemary

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
4. Serve immediately, garnished with rosemary, if desired.

Paleo Lemon Loaf:with lemon glaze

• 6 eggs
• ¼ cup coconut oil (Find HERE) or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flourHERE)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice (full fat canned coconut milk)
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Notes

If you do not feel like making the glaze, you can skip this step (although, I highly recommend taking the few extra minutes and making it – that glaze is soooooo good!). You just need to add the following glaze ingredients directly to the lemon bread mix: honey, lemon zest and juice, and vanilla.

5 Minute Blender Zucchini Bread

• 1 medium zucchini, cut in half and seeds scraped out with a spoon then cut into chunks
• 4 eggs
• 12 pitted dates 
• ¼ cup melted butter, ghee or coconut oil
• 1 teaspoon pure vanilla extract
• ½ cup coconut flour 
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• ¼ teaspoon sea salt
• optional add-in's: 1/3 cup chocolate chips, walnuts or any other nuts or seeds

Instructions

1. Preheat oven to 350 degrees F.
2. Add zucchini chunks, dates, eggs, butter, and vanilla to a blender and blend until smooth.
3. Add the coconut flour, cinnamon, baking soda, apple cider vinegar and sea salt and blend once again until thoroughly mixed.
4. If you are using any add-in's. Add them now and briefly stir.
5. Pour into a regular sized well greased (or parchment lined) loaf pan (I use THIS loaf pan) and bake for 60 minutes. Enjoy!

Thanksgiving Bread

Author: Ashley Thomas

 

HW: This would make an awesome Turkey sandwhich! 

Ingredients

• 1 tablespoon Grassfed Organic Ghee or fat of choice
• 1 onion, chopped
• 2 stalks celery, chopped
• ½ cup walnuts
• 1½ cup Almond Flour
• ½ cup Coconut Flour
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 10 sage leaves, finely chopped
• 1 tablespoon fresh rosemary, chopped
• pinch of freshly grated nutmeg
• 4 eggs
• ½ cup chicken broth
• 2-3 bacon strips, cooked and crumbled (if you omit, you may want to add a bit more salt to your batter)

Instructions

1. Preheat oven to 350F.
2. Melt ghee in a pan over medium heat.
3. Add the onion and celery to the pan and saute for about 5 minutes. Next, add the walnuts and saute for another couple minutes. Set this mixture aside for now.
4. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, sage, rosemary and nutmeg. Mix well.
5. Add the sauteed onion mixture into the bowl along with the eggs and chicken broth. Mix until well combined.
6. Fold the cooked bacon crumbles into the batter.
7. Spread the thick batter into a loaf pan and bake at 350 for 35 minutes or until toothpick comes out clean.